Steak Salad with Tarragon Vinaigrette
By erinstargirl
Tarragon works beautifully in this steak salad with mushrooms and fresh greens.
Rate this recipe
4.3/5
(10 Votes)
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Ingredients
- 1 lb. grass fed steak, seasoned well with Real salt
- 1 TB fat of choice {lard, tallow, or rendered bacon fat work especially well}
- 1/2 cup organic extra virgin olive oil
- 3 TB balsamic vinegar
- 2 TB organic fresh tarragon, minced {or 2 tsp dried}
- 1/4 tsp organic garlic powder
- 1/2 tsp Real salt or Himalayan sea salt
- 4 handfuls greens {I used a combination of spinach, arugula, and red leaf lettuce}
- 4 oz. organic button mushrooms, cleaned and sliced {about three}
- 1 small handful organic Italian parsley, chopped
Details
Servings 4
Preparation
Step 1
In a Mason jar, add oil, vinegar, tarragon, garlic powder, and salt. Cover and set aside.
Heat fat of choice in a cast iron grill pan over medium-high heat. Cook steak to desired doneness {145 medium rare, 160 medium}, flipping once.
Remove to a cutting board and let rest a few minutes.
Meanwhile, divvy the greens and mushroom slices between plates and shake the dressing well.
Slice steak{s} into strips and place on salads. Dress as desired and garnish with parsley before serving.
*Leftover dressing can be refrigerated and used in other salads and marinades.
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